METHOD
1. Heat oil in a large pot over med heat. Saute onion and garlic for a few mins, until translucent, being careful not to burn.
2. Add kale and a bit of salt and sauté for a few mins, until vibrant green and slightly wilted.
3. Add wine and cook, uncovered, for about 5-7 mins, until liquid is reduced and kale is tender.
4. Add cashew cream and mix well. Cook for 2-3 mins until cream is thickened. Add more if you want creamier kale. Season to taste with salt and pepper.

28
comments:

This looks absolutely amazing, and I love the idea of the cashew cream. I have been searching for things to do with kale as I have heard it is very nutritional, so thank you for this wonderful recipe. Now I just have to find some Kale...!Nari X

I made this for dinner tonight, and it was just stellar. Sadly, wine doesn't usually last long enough in our house to get used in cooking, so I used white wine vinegar instead (a much smaller amount) so it probably would have been even better if I'd been able to follow the recipe to the T. It was still so delicious. I'll be using this one again. I'm so glad to be seeing more recipe posts from you again!

Looks like 'boerenkoolstamp', which is one of the staples of Dutch wintercuisine, one of my fave dishes. Except our version uses mashed potatoes instead of creamed cashews. I'll have to try this recipe someday soon, sounds delicious (minus the wine, sorry).

I just made, and ate, this. It's fabulous!!! I added a pinch of nutmeg, otherwise I followed the recipe as written. I love kale, but it's usually just something I add to soup or a stir-fry. This is the first recipe I've made where kale is the main event. It's surely going to be one of my "go to" recipes from now on. I'm also thinking of ways to change it a bit to suit my mood - add dill or nutritional yeast, maybe. Thank you for sharing this, and all your other recipes. You rock, Vegan Dad!

This recipe is absolutely fantastic!! I will be making this over and over again! I can't believe it took me this long to make cashew cream either. Other recipes called for long soaking periods and that always put me off. Just letting the nuts soak while I prepped the other ingredients for this dish resulted in smooth and perfect cream.

We like kale in our house but always have it the same way (steamed then a quick saute with a dash of vinegar) so I was interested in this recipe as a way to change things up a bit. The only changes I made were to the preparation. I soaked the cashews before making the cream because my blender isn't very strong. And I steamed my kale before additing to the recipe to make sure it was very tender. The hint of wine in the background made the cream sauce so tasty. I'm thinking it would be a good 'gravy' for tofu, setian, etc and will probably make it on it's own without the kale antoher time. Although with the kale it was super. My husband told me I had to make kale this way from now on.